Sunday, 23 December 2012

Kopitiam Milk Bun





Sponge~

Bread Flour 214g
Full Cream Milk 128g
Instant Yeast 2g

Dough~



Bread Flour 92g
Full Cream Milk  12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g


Method~




1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.
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5 comments:

  1. Veronica 21 July 2013 at 21:42

    Hi Vinnie, thanks for sharing this wonderful recipe. I've used this dough to make a batch of Mexican Buns which turned out soft and fluffy.

    ReplyDelete
  2. Penny17 April 2014 at 04:24

    If I want make double of the quantity, do I only X2 of all the ingredients including the yeast?

    ReplyDelete
  3. Baking Diary16 May 2014 at 19:40

    I baked this too, very soft and fluffy!

    ReplyDelete
  4. Unknown10 September 2015 at 05:28

    Nice bun

    ReplyDelete
  5. Unknown12 October 2015 at 05:53

    Thanks for sharing such wonderful recipe of Kopitiam Milk Bun.
    Baking Courses In Mumbai

    ReplyDelete

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